Tasty Tuesday

This yummy salad swaps avocado for mayo.  Avocados are not only delicious but they are a healthy fat that have so many health benefits.  I love this updated version of chicken salad.  Try it soon!

Avocado Chicken Salad

INGREDIENTS

• 1 cup finely chopped cooked chicken
• 1 ripe avocado, seeded and peeled (see How to Cut and Peel an Avocado)
• 1/4 cup finely chopped celery
• 1/4 cup finely chopped red onion
• 2 Tbsp finely chopped cilantro or parsley
• 2 teaspoons lime juice or a tablespoon of lemon juice
• 1/2 teaspoon kosher salt
• Pinch of freshly ground black pepper

• Sandwich bread or salad greens

METHOD

1 Place the chicken, avocado, celery, and red onion in a medium bowl. Gently mash the avocado with a fork and stir it around so that everything gets well mixed.

2 Add the cilantro or parsley, lime juice or lemon juice, salt, and pepper. Add more lime juice or salt to taste. If the mixture seems a little dry, you can stir in a teaspoon or two of olive oil.

To store, place in a bowl and cover completely with plastic wrap so that no part of the chicken salad is exposed to air. Will keep a couple of days in the fridge.

Serve on sandwich bread, toasted bread, or salad greens (I recommend arugula or watercress for extra zing).